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Guest Post: Kate of Marsh Mellow Goodness: Cinnamon Apple Cake with Caramel Glaze | Killer b. Designs



Guest Post: Kate of Marsh Mellow Goodness: Cinnamon Apple Cake with Caramel Glaze

Hello, friends of Killer b. Designs!  I’m incredibly excited to be gracing the pages of this beautiful blog today.  Usually, I simply ooh and ahh over Brooke’s amazing creations, and stick to the things I’m good at it- namely rambling on about random, sometimes funny, life happenings and baking on my blog, Marsh Mellow Goodness.

Now that I live in Cambodia, I also spend time lamenting over baking, so this post has me re-living the amazingness that is my little kitchen in Maryland with a real oven and easily accessible ingredients!

My husband, Topher, loves cinnamon. And cake.  So this little joy, which combines apples, cinnamon and cake is his perennial favorite and he requests it whenever he gets the chance.  It’s a great cake for cold weather or warm weather- add coffee or hot chocolate for those wintry nights, or vanilla ice cream for the cold summer days!

Ah hell, pair it with vanilla ice cream anytime!

Cinnamon Apple Cake with Caramel Glaze

Before we move to the recipe and process, let’s pause and lament the fact that this cake actually has fruit in it.  If you’re like me, you’re of the mind that fruit doesn’t belong anywhere near dessert?  Like maybe on the same table, served with whipped cream? But not actually within the cake you know?  But maybe we have to make an exception for this cake, because it’s actually quite tasty, despite the inclusion of the-healthy-food-that-shall-not-be-named.
So let’s get to it, even if there is fruit involved.
Your ingredients:
Start with combining the dry ingredients:
then the wet, including orange juice, eggs and vanilla:
then it’s time to combine all:
It’s a nice, THICK batter:
You add nuts of any variety (or not, if you’re allergic or adverse to that type of thing.)  I had pecans on hand, so in they went:
Mmm…cake batter…
The most labor intensive part of this cake starts with these:
I like to go for two different kinds- some are a bit more sour and others sweet so you get a nice apple balance!
Requires a husband who loves peeling:
And has you tsk-tsk-tsking until you get apples like this:
 While your husband peels, you can make the cinnamon sugar mix:
 Take a few minutes and slice the apples, then pour into the cinnamon sugar mixture:
And combine until you get this yumminess.
Finally, it’s time to layer in preparation for baking. Start with a layer of batter…
then add apples…
Repeat three times, alternating batter-apples-batter-apples-batter-apples:
Sprinkle some brown sugar on top…
And bake for a really long time, until apples are very browned:
After it’s cooled, flip it over:
And prepare the caramel glaze that you didn’t photograph.  It’s easy: half a cup of brown sugar, half a cup of butter and two tablespoons milk.  Boil. Cool.
Then serve to in laws and husband…
It’s a bit labor intensive, but worth the results. Incredibly moist, and, if you go by Topher’s advice, works well for dessert, breakfast, or anytime!
3 cups flour
2.5 cups sugar
1 tsp. salt
2 tsp. baking powder
1 cup vegetable oil
4 eggs
1/3 cup orange juice
1 tsp. vanilla
1 cup chopped nuts
1/4 cup sugar
2 Tbs. cinnamon
1/2 cup brown sugar
6 apples, sliced and peeled
DIRECTIONS:  Mix the dry ingredients. Add wet ingredients until well blended.  Mix the apples/sugar/cinnamon mixture in separate bowl.  Grease and flour 9 inch tube pan.  Alternate layers of batter and apples (3 layers each). Begin with batter and end with apples.  Sprinkle top of apples with brown sugar. Bake at 350 degrees for 75 to 90 minutes.
Thanks for letting me stop by, Brooke!  Enjoy this wonderful, albeit insane, time with your adorable little one.  And keeping creating amazing things- maybe someday I’ll develop the talent to replicate you!
Feel free to swing by my blog and enjoy other baking goodness that I’ve indulged in, or hear about this crazy life of mine in Cambodia!
Where do you stand on fruit in cake?  


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  1. Maria

    Where do I stand on fruit cake? Before this post: No gracias. After this post: I NEED THIS IN MY FACE RIGHT THIS SECOND

  2. Sharon

    Hi, I’m writing to you from Italy, I stumbled by your recipe and it looked so heavenly that I started grabbing all the ingr. I had in the kitchen, and I went making it. I love pecans, unfortunately over here you can’t find them so I had to do without. I cut oil from 1 cup to half, didn’t want it to get too greasy, but I added a bit more of fresh squeezed orange juice and I added also the orange peel grated to give it a bit of zest. In the kitchen there was the smell of cinnamon and orange, my 2 daughters was drooling in front of the oven! Can’t wait to try it, this is definitely going to be also my husbands favorite as he loves anything that has apples and cinnamon. Thank you- Grazie

    1. Brooke

      I’m glad you enjoy it Sharon, thank you for your comment!

      1. Sharon

        Hi Brook guess what? Your recipe has become a big hit in my whole family even my mother in law loves it! I Even now as I’m writing to you it’s in the oven cooking, it’s wonderful, so moist, and so beautiful to see when you serve it,the twist between orange and cinnamon, that’s what makes this apple cake better from many other recipes I have tried. Thank you for have sharing this recipe :) Ciao Ciao

        1. Brooke

          Sharon that’s fabulous! I’m so glad you like it. It’s actually a guest post recipe from a friend of mine, so I will be sure to pass along your sweet compliments!

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